All Recipes

Cauliflower, pea & potato curry

Prep

0-15 mins

Total

40 MIN

Servings

4 Servings

Cauliflower, pea & potato curry

Ingredients

  • 1

    Small onion, chopped

  • 1

    clove

    Garlic, crushed

  • 1

    tsp

    Minced ginger

  • 1/2

    Red chilli, deseeded and finely chopped (optional)

  • 2

    tsp

    Gregg's ground curry powder

  • 400

    g

    Can Wattie's indian style tomatoes

  • 400

    g

    Potatoes, waxy*, cut into 1cm cubes

  • 650

    g

    Wattie's® broccoli & cauliflower medley

  • 1/2

    cup

    Wattie's frozen baby peas

  • -

    Unsweetened natural yoghurt

  • -

    Freshly chopped coriander to garnish

Instructions

  1. Step 1

    Heat a dash of oil in a medium sized saucepan. Add onion and cook over a medium to low heat until softened. Add the garlic, ginger, red chilli and Gregg's Curry Powder. Stir and cook a further minute.

  2. Step 2

    Pour over Wattie's Indian Style Tomatoes and add the potatoes. Bring sauce to the boil. Reduce heat to a simmer and cook uncovered for 20 minutes. If the sauce reduces too much during this time cover saucepan with a lid. Add Wattie's® Broccoli & Cauliflower Medley and Wattie's Baby Peas. Continue cooking for a further 5-10 minutes until vegetables are tender and sauce is thick. Serve as a side dish with a dollop of natural unsweetened yoghurt, garnished with freshly chopped coriander.

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